MOMSHAP Profile - Allrecipes.com (18895461)

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MOMSHAP


MOMSHAP
 
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Member Since: Sep. 2004
Cooking Level: Not Rated
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Recipe Reviews 5 reviews
Rhubarb Sauce II
I was going to make a rhubarb pie for an elderly couple I take care of, however I discovered I only had brown sugar, and not enough butter! This recipe came to the rescue. It's SO good! Since it takes only a few minutes, I plan to make it often. I did add a bit of cinnamon and a touch of vanilla at the end, as suggested by others. To get a nice blush, I would have preferred to use berries, but didn't have any on hand. I "cheated" with red sugar from my cookie-decorating supplies. Just a few shakes, and the sauce blushed up nicely. Great, simple, tasty recipe!

5 users found this review helpful
Reviewed On: Jul. 10, 2010
Butter Balls I
I didn't understand the part about cutting the dough, dipping in sugar, rolling and dipping again. I just rolled the dough into balls, rolled the balls in raw organic sugar, and baked them. They flattened somewhat, but they're so delicious I can't stop eating them, and I NEVER am tempted by cookies.

1 user found this review helpful
Reviewed On: Dec. 23, 2008
Steamed Tuna Fish
I had some frozen tuna steaks given to us by a local fisherman. I took them out today, and had NO idea how to cook them. I found this recipe, but couldn't go to the store to get the missing ingredients so.... I "made do". No sherry. No problem; I added a tablespoon of brown sugar to merlot. No green onion, so I substituted a yellow onion, finely chopped. I used powdered ginger. I did not add additional salt, per other reviews. Another reviewer mentioned wrapping everything in foil and baking for 30 minutes. BINGO - just what I was looking for. I put the very thick steaks into my large stainless steel frying pan, poured the sauce over, and baked at 350 for about 40 minutes. OH MY GOSH. It was some of the best fish any of us have ever had. I'm keeping the weirdly altered recipe because hubby says "Don't change a THING."

9 users found this review helpful
Reviewed On: Dec. 23, 2008
 
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